Description
This crockpot mac and cheese recipe is an incredibly easy and delicious way to enjoy a classic comfort food. The slow cooker does all the work, resulting in a creamy, cheesy dish that’s perfect for busy weeknights or special occasions.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded cheddar cheese
– 2 cups milk
– 1/2 cup unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. – Grease the inside of a 4-6 quart crockpot.
2. – Add the uncooked macaroni, shredded cheese, milk, butter, salt, and pepper to the crockpot. Stir to combine.
3. – Cover and cook on low for 3-4 hours, stirring occasionally, until the pasta is tender and the cheese is melted and creamy.
4. – Serve hot, garnished with additional shredded cheese or chopped parsley if desired.
Notes
For a creamier texture, you can add an extra 1/2 cup of milk. For extra flavor, try using a blend of cheeses like cheddar and Monterey jack. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American